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Beef USA - Qen-ENCopyright 2016 Beef USACylosoft, Inc.Fri, 09 Dec 2016 06:28:40 GMT20Qhttp://www.beefusa.org/q.aspx?id=5470
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<p><strong>qualitative traits&nbsp;-</strong> Those in which there is a sharp distinction between phenotypes (e.g., red or black color).&nbsp; Usually, only one or two gene pairs are involved.</p>
<p><strong>quality&nbsp;-</strong> Quality is something special about an object that makes it what it is; a characteristic, attribute, excellence.&nbsp; Quality is the composite or attribute of an animal or product that has economic or aesthetic value to the user; meeting or exceeding each customer&rsquo;s expectations at a cost that represents value to the customer every time.</p>
<p><strong>quality grades&nbsp;-</strong> Grades such as Prime, Choice, and Select that group slaughter cattle and carcasses into value- and palatability-based categories.&nbsp; Grades are determined primarily by marbling and age of animal.</p>
<p><strong>quantitative traits&nbsp;-</strong> Those in which there is no sharp distinction between phenotypes, with a gradual variation from one phenotype to another (such as weaning weight).&nbsp; Usually, many gene pairs are involved, as well as environmental influences.</p>Beef USAFri, 23 May 2014 14:36:58 GMTQQhttp://www.beefusa.org/q.aspx?id=5470
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<p><strong>qualitative traits&nbsp;-</strong> Those in which there is a sharp distinction between phenotypes (e.g., red or black color).&nbsp; Usually, only one or two gene pairs are involved.</p>
<p><strong>quality&nbsp;-</strong> Quality is something special about an object that makes it what it is; a characteristic, attribute, excellence.&nbsp; Quality is the composite or attribute of an animal or product that has economic or aesthetic value to the user; meeting or exceeding each customer&rsquo;s expectations at a cost that represents value to the customer every time.</p>
<p><strong>quality grades&nbsp;-</strong> Grades such as Prime, Choice, and Select that group slaughter cattle and carcasses into value- and palatability-based categories.&nbsp; Grades are determined primarily by marbling and age of animal.</p>
<p><strong>quantitative traits&nbsp;-</strong> Those in which there is no sharp distinction between phenotypes, with a gradual variation from one phenotype to another (such as weaning weight).&nbsp; Usually, many gene pairs are involved, as well as environmental influences.</p>Beef USAMon, 06 May 2013 15:09:03 GMTQQhttp://www.beefusa.org/q.aspx?id=5470
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<p><strong>qualitative traits&nbsp;-</strong> Those in which there is a sharp distinction between phenotypes (e.g., red or black color).&nbsp; Usually, only one or two gene pairs are involved.</p>
<p><strong>quality&nbsp;-</strong> Quality is something special about an object that makes it what it is; a characteristic, attribute, excellence.&nbsp; Quality is the composite or attribute of an animal or product that has economic or aesthetic value to the user; meeting or exceeding each customer&rsquo;s expectations at a cost that represents value to the customer every time.</p>
<p><strong>quality grades&nbsp;-</strong> Grades such as Prime, Choice, and Select that group slaughter cattle and carcasses into value- and palatability-based categories.&nbsp; Grades are determined primarily by marbling and age of animal.</p>
<p><strong>quantitative traits&nbsp;-</strong> Those in which there is no sharp distinction between phenotypes, with a gradual variation from one phenotype to another (such as weaning weight).&nbsp; Usually, many gene pairs are involved, as well as environmental influences.</p>Beef USAFri, 22 Jul 2011 14:13:25 GMTQQhttp://www.beefusa.org/q.aspx?id=5470
<p><strong>qualitative traits&nbsp;-</strong> Those in which there is a sharp distinction between phenotypes (e.g., red or black color).&nbsp; Usually, only one or two gene pairs are involved.</p>
<p><strong>quality&nbsp;-</strong> Quality is something special about an object that makes it what it is; a characteristic, attribute, excellence.&nbsp; Quality is the composite or attribute of an animal or product that has economic or aesthetic value to the user; meeting or exceeding each customer&rsquo;s expectations at a cost that represents value to the customer every time.</p>
<p><strong>quality grades&nbsp;-</strong> Grades such as Prime, Choice, and Select that group slaughter cattle and carcasses into value- and palatability-based categories.&nbsp; Grades are determined primarily by marbling and age of animal.</p>
<p><strong>quantitative traits&nbsp;-</strong> Those in which there is no sharp distinction between phenotypes, with a gradual variation from one phenotype to another (such as weaning weight).&nbsp; Usually, many gene pairs are involved, as well as environmental influences.</p>Beef USAFri, 22 Jul 2011 13:41:44 GMTQQhttp://www.beefusa.org/q.aspx?id=5470
Beef USAThu, 21 Jul 2011 17:30:38 GMTQ